Step 1: Making the Pie Crust

Make sure that every thing you use is as cold as possible. (flour and Salt excluded)

I mixed mine in a stand mixer with a paddle attachment,and I put the bowl and paddle in the freezer about 2 hours before I started.

The crust can be done by hand with a pastry blender or a fork and some patience.

Step 2: Mixing the Pie Shell

Combine flour and salt in bowl and mix, then add cut up butter piece by piece slowly increasing speed of mixer to 6 or medium high.
(you are trying to get the flour to stick to the dough more than mix completely)

When you reach an oatmeal consistency
very slowly (about a tablespoon at a time) add in ice water.
dough will form a ball.

Refridgerate for 15-20 minutes.

Take the pie dough out of the refrigerator and cut in half.

I suggest rolling it out between 2 pieces of wax or parchment paper.

Make a ball out of the first half of dough and set between 2 pieces of wax paper, press down a bit with your hand,

Using a rolling pin roll out into a 9" circle

Place dough in pie pan and press softly to get it to stay in place.

Bake in oven at 350 Degrees for 25 - 20 minutes.

Step 3: Making the Filling

You will need to set up a double boiler.

For this you will need a large opening pot like a sauce pot or small stock pot and a metal bowl that will rest in the opening.

Fill the pot with water untill it is about 1 inch below the bottom of the bowl.

While you are waiting for the water to boil,cream butter in mixer untill soft then add the brown sugar and vanilla extract untill mixed well, scrape sides of bowl down to ensure even mixing.

Once the water is boiling add your bowl with the bakers chocolate to the pot and stir continuously untill melted.

Remove chocolate from the boiler and add to mixer,once everything has mixed add eggs one at a time untill compleatly mixed in then add the next, make sure everthing is mexed very well and that's it!

It is optional but when I was done melting the bakers chocolate I melted some milk chocolate and painted the inside of the pie shell with it (it makes it extra yummy!)

Fill the pie shell with filling and refrigerate until it sets up (it will just firm a bit)

Step 4: Making Whipped Cream

So this could not be easier.

Add 1 cup of heavy cream to stand mixer with whip attachment,add sugar and turn on pretty high, like speed 6 or 8.

The cream will start to form peaks (you are looking for fairly firm peaks) and then you are done.

Put a large star tip into piping bag fill with whipped cream,
and decorate away!

Thats it your done, now enjoy!

If you like my instructable please vote for me in the pie and book contests,
Thank you.

I forgot to add : if you cook the beaten egg-white-sugar mix, you end up with meringue. You do have to cook it at a low temperature (100°c) for several hours though. that would be a way not to have to eat raw egg.

Although most infected hens have been found in the northeastern United States, the infection also occurs in hens in other areas of the country. In the Northeast, approximately one in 10,000 eggs may be internally contaminated. In other parts of the United States, contaminated eggs appear less common. Only a small number of hens seem to be infected at any given time, and an infected hen can lay many normal eggs while only occasionally laying an egg contaminated with the Salmonella bacterium.

and

Healthy adults and children are at risk for egg-associated salmonellosis, but the elderly, infants, and persons with impaired immune systems are at increased risk for serious illness. In these persons, a relatively small number of Salmonella bacteria can cause severe illness. Most of the deaths caused by Salmonella enteritidis have occurred among the elderly in nursing homes. Egg-containing dishes prepared for any of these high-risk persons in hospitals, in nursing homes, in restaurants, or at home should be thoroughly cooked and served promptly.

OMG i made this pie with my cousin! EXCELLENT however i had to freeze it in order for it to keep its shape... It doesnt taste as good as when I had it before, but it is not the recipe, its the ingredients that i had on hand. I only had semi-sweet chocolate and not dark, and therefore its not as rich. I also had no whipping cream, and that always makes pie better. Also, i put a little to much vanilla in. I am going to try again with the proper ingredients. Otherwise, I LOVE IT!!!

Thank you for all the great responses,
I once to was worried about the uncooked egg thing, I don't have a great answer but I do know that When I was attending culinary school we used uncooked eggs in many applications and I was assured that is was ok. and I have never personally been ill from it so I am just careful in handling them. I was told that most of the time the infection comes from the shell so I wash the eggs before cracking and try to be careful as possible not to get pieces of shell into the food.
hope this helps ease the mind. :)

You may want to add that part about washing the eggs into you Instructable, it's good info. I have tried to make French silk pie before and it did not turn out at all. Yours came out looking perfect, wish I could taste it. I would not worry about what golden snake said. These pies are made by the thousands in pie plants every week, besides have you ever heard of someone getting salmonella from pie? Me neither.